French desserts recipes vegan

Vegan Bûche de Nöel

I didn’t get into baking seriously until a few months ago. I baked my first proper cake 6 years ago and since then I started to bake once in a while, mostly raw vegan things. Which are great but not very complicated. Then I tried baking a Yule log or buche de Noel and it came out amazingly, so that became a Christmas tradition, for me to bake it for my friends. I have baked regular ruche de Noel in the past, with eggs – there was a time when my herbalist sold his neighbour’s pet hens’ eggs, then they made too many and it was so nice! This year I made it vegan, and I was quite worried about the sponge not being as soft and as rollable. Eventually things worked out well.

I know that this is a typically festive recipe, but you can use the sponge recipe for a roulade with fruits!

the swirl 🙂

I recommend to prepare the fillings before the sponge, so once it’s out of the oven and ready to be assembled you can go ahead and roll it and leave to set in the fridge.



85g sponge four 

18g cornflour 

3g baking powder

Pinch of turmeric

pinch of salt

25ml oil 

160ml almond milk 

1 tsp vanilla bean paste 

35g sugar


250g chestnuts 

50g heavy cream 

20g almond milk 

50g brown sugar 

1,5g agar agar + 2 tbsp water

Filling2 – pears:

2 medium size pears, chopped 

1/2 tsp nutmeg

1 tsp ginger

1 tsp cinnamon

1 tsp vanilla bean paste

50g brown sugar 

Splash of water

Chocolate frosting:

120g vegan dark chocolate

50g heavy cream


For the sponge:

Sift together the sponge flour and the cornflour. It’s imperative that you sift well because this sponge is very temperamental and we don’t want to give it the opportunity to show us its dark side. then add the baking powder and the turmeric. In a glass mix the oil (you can use olive oil!) and the almond milk, the sugar and the vanilla ben paste. Once mixed, add to the flours and baking powder. Spread evenly on a baking tray covered with parchment paper and bake in a preheated oven at 170C fan for 8 minutes. 

Remove immediately from the oven and sprinkle with caster sugar and cover with cling film. Then flip immediately and keep covered either with more cling film or a towel.


Filling 1 – chestnut cream:

Boil the chestnuts. When they are still warm, peel them (it’s much easier than if you wait until cooled down). Blitz the chestnuts together with some almond milk and transfer to a saucepan together with the sugar and warm. Once warm, add the agar agar and cook until bubbly. Remove from the heat and let cool to 35C before moving to a blending glass. Use your mixer to blend the mixture adding the cold heavy cream. Store in the fridge for 2h before using, so that the cream sets.

Filling2 – pears:

Cook all the ingredients together in a heavy bottom saucepan until the pears are tender. Keep in a container in its juices until ready to use, then discard the juices.

Spread the chestnut cream evenly on the sponge, then add the pear filling. Roll tightly starting from one of the longer sides: help yourself with the underlying cling film. Do this very carefully but quite quickly. Once rolled, I put it in the fridge with some cling film around to keep everything firm while I was preparing the chocolate frosting.

Chocolate frosting:

Melt the dark chocolate with a double boiler system. Once it’s melted, warm up the cream without bringing it to a boil and pour on the melted chocolate. Let sit for 1 minute, then stir to obtain a glossy silky ganache. Spread evenly on the log. I don’t use it all immediately. I usually cover the whole log, then leave it to set in the fridge for 15 minutes and keep the frosting outside (it will become thicker but sill be spreadable) and then cover the whole thing again and use a toothpick to score the chocolate frosting as if it was wood.

I also made some temperate chocolate shards to make it look a bit more like tree bark and some vegan meringue decorations 🙂

Let me know whether you would like me to make a post about vegan meringue, I usually use aquafaba or potato protein in the same amount as egg based recipes require, and then use the same amount of sugar and the same oven temperatures, just extra care as this type of meringue is a bit more fragile.

I hope you enjoyed this post! I will retry this recipe to make a roulade quite soon, do let me know whether you are going to try this! 🙂

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

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